Thai curry is a favorite in our home and among our friends. It’s nutritious, flavorful, completely versatile, and children usually love this curry, provided it’s not too spicy of course.
You can use this green curry recipe and adapt it to your taste. You could use only vegetables, or use cashew nuts instead of chicken, add more curry paste, or replace it with curry powder if that’s what you have on hand. All versions will be delicious.
And the best part is it’s very easy to make. It can definitely be a week-day dinner for the whole family.
This curry is served with rice: use basmati rice or organic white rice.
Serves 4 – Total time 25 min
3/4 lb (340g) chicken
1/2 lb. (250g) broccoli florets
1/2 lb. (250g) zucchini
12 cherry tomatoes
2 cloves garlic, sliced
1 tsp to 1 tbsp. green curry paste , depending on how spicy you want your curry to be
1 tsp unrefined sea salt
1 tbsp. coconut oil
1 can (400ml) coconut milk, with no starch added
a few kaffir leaves (in an Asian food shop, frozen)
Start by cutting the chicken into bite-size pieces. Set aside.
Do the same with the zucchini and the broccoli florets.
In a pan on high heat, add coconut oil; when it’s warm, add the kaffir leaves, the garlic, and the green curry paste. Fry during 2 minutes, stirring constantly.
Then, add the chicken and 1 cup (250 ml) warm water.
Cook for about 5 minutes on medium heat. Then, add the coconut milk and the vegetables, plus the salt. Cook on low medium heat for 5 more minutes.
Adjust seasoning, stir well and serve.